French Strawberry Cake
Description
It will be strawberry time soon and time for desserts with fresh strawberries. This cake is an impressive one. It's moist in the center, the top is light and crumbly and the taste is amazing.
Ingredients
non-stick cooking spray
1 stick unsalted butter, softened
1 1/4 c. granulated sugar, divided
2 large eggs
1 t. vanilla extract
1 1/3 c. all-purpose flour
1 1/4 t. baking powder
1/4 t. salt
1/2 c. sour cream
16 oz. fresh strawberries, washed, stemmed and halved
Directions
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Preheat oven to 350 degrees. Spray a 9 inch round cake pan with cooking spray; set aside.
In the bowl of a stand mixer, whip together butter and 1 c. sugar until pale and fluffy, 5 - 7 minutes. Add eggs, 1 at a time; beat well after each addition; beat in vanilla.
In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Fold in strawberries.
Spread batter in prepared pan. Sprinkle remaining 1/4 c. sugar evenly over the top of batter.
Bake until a wooden toothpick inserted in the center comes out clean, about 35-40 minutes. Or, give it the good old jiggle test rather than inserting a toothpick because the crusty top might give an incorrect impression that the cake is done before it actually is.
Let cool completely on wire rack.
Serve with freshly made whipped cream, if desired.